It’s not the end of the world—what’s left of the skin is still
relatively crisp, and the flesh underneath may be perfectly
cooked, but it’s certainly not the kind of thing that’s gonna
impress the mother-in-law.
After cooking my way through several pounds of salmon
fillets at various temperature ranges, I found that the key to
getting the skin to stay intact is serendipitously the same
method that gets you the most evenly cooked, moistest,
tenderest salmon. And guess what? This technique will work
for any firm-fleshed thick fish fillet, such as halibut, bass,
grouper, or snapper. I’ve broken it down into a few easy
steps.
Perfect Fish Tip 1: Preheat the Oil